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I just got my issue of Zymurgy and it looks like they're limiting NHC 2014 to 6 entries max per brewer. I read that they were doing it lottery style, but I didn't know they were cutting the limit by more than half. They're also only allowing AHA members to compete. I like that change but I'm...

Has anyone used this malt yet? I'm curious as to how it compares to other German Pilsner malts. It sounds like it's newly imported from Germany's largest maltser. My LHBS brought in a pallet of it so I picked up 2 sacks. I've only brewed a German Pils with it so far and was planning on doing...

5 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 3 52.6 % 3 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 4 31.6 % 8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5 5.3 %...

Wanted to get some quick feedback on what everyone thought of my most recent iteration of my Pumpkin beer. 7 lbs 8.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) 60.6 % 1 lbs 8.0 oz Munich I (Weyermann) (7.1 SRM) 12.1 % 1 lbs...

I wanted to take a minute to open up a site I built for my club. It's http://onlinebeerscores.com and the point is to allow brewers to anonymously share homebrew for structured feedback and judging, using Beer Judge Certification Program standards and score sheet. So the basic idea is that you...

Just picked up a 20lb beer gas cylinder from the gas man today and have hooked everything up to my stout faucet. Any idea how long I can expect this tank to last? Is it about the same as co2? They only had 20lb or 50lb tanks. A 5lb co2 tank lasts me about 4-5 kegs with force carbing and...

I have 2 beers that are all Brett C and they both have a very thin mouthfeel and a cider/wine flavor. Both were fermented at about 68F and kegged to approx. 2.3 volumes. Has anyone else had this experience with all Brett beers? I can provide recipe specifics if needed, but both the beers...

Liberty Peach Berliner Weisse 5 gallon batch size 40 minute boil time 5 lbs Pale Malt 4 lbs White Wheat Malt 0.20 oz Hallertauer Hersbrucker [4.00 %] - First Wort 40.0 min Hop (3.1 IBUs) 6 lbs Fruit - Peach (secondary) 25ml Peach extract (secondary or directly to keg) 1 packet...

I'm getting ready to brew a couple batches of a Belgian-inspired ale. I'm going to scale up the recipe to 8 gallons and split it in to 4 equal parts to ferment with 4 different yeasts - WLP530, Brett C, Brett B and Brett L. My goal is to get an idea of the different yeast strains, using the same...

Looking for some feedback on my IPA recipe. I've brewed this one 2x times so far, but I'm not a huge fan of IPAs so I'm trying to dial it in a little bit more... on paper at least. I'm going for a fairly dry, citrus (grapefruit and orange) and a little bit of fruitiness from the S-04. Mash at...

I'm working on a Mott's juice and Belgian Abbey II cider. I've also been doing a lot of lambic and sour beers lately, so I've been researching techniques on adding fruit. Based on my research I've figured out that Russian River uses dried fruit in their Consecration and Supplication, and was...

I'm in the process of planning out my solera project and had a quick question about how to prepare the barrel. A little background info - it's a 59 gallon, used, French Oak red wine barrel. It was sitting empty for about 3 years. I brought it home and filled it with water to get it rehydrated...

I'm getting ready to brew my first Flanders Red and I wasn't able to track down a vial of Brett L (wlp653), but I was able to get a vial of Brett B (wlp650). Am able to use the same equipment for my next batch if I switch to a different strain of Brett? I use food-grade plastic buckets for...

So I have a batch of cider that I add 32oz of cherry juice for priming sugar. It was a 2.5 gallon split batch. I let it sit to carb up for a week (with a plastic soda bottle as my gauge). I cracked one open and it was good, so I stovetop pasteurized my case of 16oz bottles. I kept them in the...

Typically use a product from my LHBS that is both yeast nutrient and energizer. The recommended dosage is 1 tsp per gallon. Is it possible to use too much of this stuff? I'm planning on dumping a pound per gallon in or anything. I usually come back about halfway thru the fermentation and add...

So I did my first run with my new cooler MLT and decided to go with something with minimal grains in order to really get a good handle on my system. I tested my water first, and the pH was 7.6. I proceeded to go thru the process, cooled my wort down to 70F and took another pH reading - it was...

Curious to hear what other people have done with the original recipe. Anyone care to share their variations?

I've been researching a decent "All-American" IPA and wanted to get some feedback on my recipe so far. My father-in-law is crazy about Hop Devil and Raging ***** are his favorites. I'm not trying to clone either, but rather create a similar batch of beer that he'll enjoy with a nice cigar. I...

So tried my first all grain brew using the BIAB method. This one followed Yooper's Oatmeal Stout recipe. Long story short, the bag I used ended up breaking and sparging was very inefficient (total efficiency had to have been less than 50%). I proceed with the boil and ended up straining all...

What's the pH of some ciders you've brewed? Mine have been ranging from 3.6 - 4.0.